Zapappy

Name: Slow Cooker Pepper Steak
Prep time: 25 min
Cook time: 390 min
Total time: 415 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds boneless beef chuck, trimmed and cut across the grain into 2-inch by 3/4-inch strips; 1 1/2 teaspoons Diamond Crystal kosher salt, divided; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 1 large yellow onion, cut into 1/2-inch wedges; 4 garlic cloves, minced; 1 1/2 cups low-sodium beef broth; 1 cup tomato sauce; 2 tablespoons soy sauce; 1 tablespoon Worcestershire sauce; 2 tablespoons cornstarch; 1 large green bell pepper, cut into 1-inch strips; 1 large red bell pepper, cut into 1-inch strips

Cooking

Zapappy

Cooking

American

Slow Cooker Pepper Steak

Seared beef chuck strips become tender in a savory tomato-soy gravy, while late-added red and green bell peppers retain their color, sweetness, and gentle bite.

6 servings · 25 minutes prep · 390 minutes cook

Ingredients

Beef and Aromatics

2 pounds boneless beef chuck, trimmed and cut across the grain into 2-inch by 3/4-inch strips
1 1/2 teaspoons Diamond Crystal kosher salt, divided
1/2 teaspoon black pepper
2 tablespoons olive oil
1 large yellow onion, cut into 1/2-inch wedges
4 garlic cloves, minced

Sauce and Peppers

1 1/2 cups low-sodium beef broth
1 cup tomato sauce
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
1 large green bell pepper, cut into 1-inch strips
1 large red bell pepper, cut into 1-inch strips

Directions

Season and Brown

Season the beef chuck with 1 teaspoon of the kosher salt and all the black pepper. Heat half the olive oil in a skillet over medium-high until shimmering. Brown half the beef in one layer for 2 minutes per side; transfer to a 5- to 6-quart slow cooker and repeat with the remaining oil and beef.

Build the Slow-Cooker Base

Lower the skillet to medium. Cook the yellow onion for 4 minutes until its edges color, then stir in the garlic for 30 seconds. Scrape both into the cooker.
Add the beef broth, tomato sauce, soy sauce, and Worcestershire sauce. Cover and cook on Low for 5 hours 15 minutes; do not repeatedly lift the lid.

Add the Peppers

Fold in the green bell pepper and red bell pepper. Cover and cook on Low for 35 to 45 minutes, until the beef yields to a fork and the peppers bend but still offer slight resistance. If the beef is not tender, continue in 15-minute intervals rather than raising the heat.

Settle and Serve

Whisk the cornstarch with 3 tablespoons cool water until smooth. Stir it into the cooker, cover, and cook on High for 10 to 15 minutes, until the gravy bubbles gently and coats a spoon. Let stand uncovered for 5 minutes, taste, and add only the remaining salt needed.